realvintagegirl Recipe Reviews (Pg. 1) - (187069517)

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Antipasto Pasta Salad

Reviewed: Apr. 28, 2014
This is a recipe I already use, but wanted to add a helpful hint- the meat/cheese can be expensive- so go to the deli counter and ask for "ends"- tell them what you would like, ham, salami, peporoni, types of cheeses- they will give you the end portions that can be easily chopped/cubed for this recipe at about 1/4 of the price! A friend taught me that, and I thought I would share (also great if you are making chefs salad! )
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Monkey Bread I

Reviewed: Jan. 1, 2014
two stars for the recipe as is- I tried it exactly as listed, using a bundt pan, and ended up with a gloppy mess. 3 cans of biscuits is way to much for my bundt pan, trying a second time with two cans worked much better. Addditionally the brown sugar/butter syrup is not sufficient for three cans of buscuits. out of the pan, the top layer was almost burnt and dry, the bottom was almost raw and soggy. when I made the second time, I used two cans of biscuits, and poured half the butter/sugar on the first layer of dough, and the balance on the second layer- worked much better this way.
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Balsamic Chicken and Fresh Mozzarella

Reviewed: Jul. 18, 2013
OMG- I read these reviews and I was just horrified- does no one understand cooking? every single review I read turned this into some kind of psuedo chicken parm "thing". The recipe is meant to be as instructed it is warm chicken with A cold ensalade caprese on top. the warm of the chicke and the cold of the salad are meant to be- to heat them destroys the entire meal. this is something I happen to make often- i usually grill the chicken, but pan frying works well- if you are going to try this recipe don't alter the process, or you are just wasting your time
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Adrienne's Cucumber Salad

Reviewed: May 19, 2013
I don't usually rate recipes, but this one is a keeper. I followed the recipe exactly, but left mine in the fridge for 2 days- and they were more like a pickle than a cucumber salad, which although not what the recipe is supposed to be, I loved. I will note i used baby cukes (slightly larger than pickling cucumbers, and actually dill seed instead of dill, because I realized when i went to add it that I was out of dried dill). the dill seed works perfectly as a side note. I am making a second batch this weekend, and will try adding a clove or two of garlic, and reducing the sugar to 1/2 cup to make them a little more spicy. this is a great base recipe, you could add whatever you like to, jalapenos, peppercorns, whatever you like to suit your taste.
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